This isn’t your usual chili…it had butternut squash! Chili is delicious in it’s traditional state but we promise you’ll welcome the uniqueness of the added butternut squash.
6 servings
Ingredients:
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3 tbsp. Olive Oil (omit if using ground beef)
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1 lb. Ground Turkey, Beef, or Bison (Available locally from Tierra Verde Farms, Red Run Bison Farm, Curly Tail Organic Farm, and Rose Ridge Farm)
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1 medium Onion, diced
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3 Garlic Cloves, minced
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1/4 cup Chili Powder
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1 tbsp. Cumin
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2 tsp. Coriander
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3 tbsp. Tomato Paste
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Salt to taste
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1 small Butternut Squash, peeled and diced
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1 – 14.5 oz. can Fire-roasted Crushed Tomatoes
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2 – 14 oz. cans Black Beans, rinsed and drained
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1/4 cup Chia Seeds (optional)
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Ground Black Pepper to taste
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1/4 cup Fresh Cilantro, chopped
Method:
- Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey or beef and cook, breaking up chunks, until browned, about 5 minutes.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.
- Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and salt, stir until the paste begins to darken in color, about 30 seconds.
- Add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
- Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper. Top with cilantro and ENJOY!
